“Clean Out the Fridge” Sheet Pan Roasted Veggies - Preheat oven to 450° F. Rack in the middle. - Clean out your fridge and cut up all your veggies. Save the scrapes in the freezer for making bone broth. - Toss everything in a large bowl. Coat with your oil of choice and seasonings. Today I used olive oil, salt, pepper, Cajun seasoning, and dried thyme. - Give it all a good toss. Add more oil or seasoning to taste. - Lightly oil the bottom of a sheet pan(s). Just a bit. Nothing crazy. Smear it all around. Add the veggies but don’t crowd the pan. That is the key difference between roasted veggies and steamed veggies. Let ‘em breathe. (Sheet pans are also better than a casserole dish for the same reason … steaming vs roasting.) - One pan at a time … 20 minutes, flip veggies, 10-15 more minutes (all depends on your oven, the types of veggies, how full the sheet pan is). When the broccoli gets a nice char on it is usually my sign to pull it. You can also add smoked sausage, if you’d like a one-pan dish.

Posted by Carrie E. at 2023-05-30 01:30:05 UTC